Sweet and Moist Zucchini Bread Recipe
This moist and flavorful zucchini bread is the perfect way to use fresh zucchini in a delicious baked treat. Combining warm cinnamon, vanilla, and a balance of brown and granulated sugars, this bread is tender with a slight sweetness. It’s easy to prepare and ideal for breakfast, a snack, or dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ½ cups (186g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
Wet Ingredients
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (approximately 152g) shredded zucchini
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan using nonstick cooking spray or butter to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. This ensures even distribution of leavening agents and spices.
- Combine Sugars and Oil: In a large bowl, add the vegetable oil along with the brown sugar and granulated sugar. Stir until the mixture is smooth and well combined, creating a sweet and moist base.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing thoroughly after each addition to create a consistent batter.
- Mix in Dry Ingredients: Stir the flour mixture into the wet ingredients. The batter will become very thick at this stage.
- Add Zucchini: Fold in the shredded zucchini. Adding the zucchini loosens the batter, making it more pourable and evenly moist.
- Bake: Pour the batter into your prepared loaf pan. Bake for 50 to 60 minutes if using a 9×5-inch pan, or 55 to 65 minutes for an 8×4-inch pan. The bread is done when a toothpick inserted into the center comes out clean.
- Cool and Store: Allow the bread to cool completely in the pan before slicing or removing. Store loosely covered at room temperature for up to 2 days, or freeze for up to 3 months for longer preservation.
Notes
- Ensure zucchini is well shredded for proper moisture distribution.
- Do not overmix the batter to keep the bread tender.
- If you prefer a sweeter bread, increase brown sugar by 2 tablespoons.
- You can substitute vegetable oil with melted coconut oil or canola oil if desired.
- For gluten-free variation, use a gluten-free all-purpose flour blend.
Find it online: https://bitezly.com/sweet-and-moist-zucchini-bread-recipe/